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Creamy Gingersnap Mango Flan

  • For the Mango Compote
  • 4 large ripe mangoes
  • ⅓ cup sugar
  • For the gingersnap crust
  • 1¼ cups gingersnap cookie crumbs ( I crushed the cookies in a food processor)
  • ¼ cup melted butter
  • 2 tbsp sugar
  • For the baked custard layer
  • Three, 8 oz tubs of sour cream (3 cups)
  • 1 cup sugar
  • 3 large eggs
  • 3 tsp vanilla extract

To Prepare the Mango Compote
Peel and dice the mangoes.
Simmer half the mangoes with the sugar over low heat until the mango is softened and beginning to fall apart.
Add the other half of the diced mango and simmer only for an additional few minutes. This method will ensure a good chunky consistency to your finished compote. Cool completely.
To prepare the gingersnap crust
Grease the bottom of a 9 inch spring form pan, lining the bottom with parchment paper to make the flan easier to remove from the pan when baked and cooled.
Mix together the cookie crumbs, butter and sugar until well combined.
Press into the bottom of the prepared spring form pan.
To prepare the baked custard layer
For the custard part of this desert it is important to use full fat sour cream or the filling will not set. I use 18% milk fat sour cream that is sometimes sold as “restaurant style” or “extra thick”.
Whisk together the sour cream, sugar eggs and vanilla extract until the sugar is completely dissolved.
Pour onto the prepared cookie crumb crust and bake at 300 degrees F for about an hour. May need up to 10 minutes more depending on your oven. The custard will still be quite jiggly at the center when done and may be just beginning to brown slightly at the edges, although no color at all is necessary for the flan to be properly baked. (If you think your oven runs on the cool side increase the heat to 325 degrees F.)
Allow the flan to cool to room temperature in the pan then refrigerate for several hours, still in the pan. Remove the flan from the pan to a large flat serving plate before topping with the mango compote and serving.

Source recipes -Here-

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